Foie Gras -- Norman's Down Under Foie Gras French Toast               

 tags (edit): @Vogel @Try Soon! Emeril Hors dOeuvres Appetizers  

 

Ingredients

3 Eggs
2 tablespoon Sugar
1/4 teaspoon Nutmeg
1/4 cup Milk
1/4 cup Freshly-Squeezed Orange
-Juice
Zest Of 1 Orange Chopped
1 tablespoon Vegetable Oil
4 slice French Bread Sliced On Bias
4 Two-Ounce Fresh Foie Gras
-Slices Cut From One
Salt To Taste
Freshly-Ground White Pepper
-To Taste
Confectioners' Sugar For
-Sprinkling
1/4 cup Top-Quality Aged Balsamic
-Vinegar
1/4 cup Caramel Sauce See * Note
 

Instructions
 * Note: See the "Caramel Sauce" recipe which is included in this collection.

In a large, shallow bow whisk eggs. Mix together sugar and nutmeg, whisk into eggs, and add milk, juice and zest. Heat 2 saute pans, preferably nonstick, over medium heat; heat oil in one pan. Dip bread slices in egg mixture until thoroughly moistened. Carefully transfer to oiled pan and cook until golden brown, 2 to 3 minutes per side, turning once. Season foie gras with salt and pepper and sear until a brown, crusty edge forms on each side, about 1 minute per side. Transfer toasts and foie gras slices to warmed plates. Arrange 1 slice foie gras on each toast; dust very lightly with powdered sugar; drizzle with vinegar and drizzle caramel sauce in a pattern around rim of plate. Serve immediately.

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Yields: 4 Servings
     ESSENCE OF EMERIL (#EE-061 10-07-1996)

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